Thanks! Just make sure to use a meat thermometer. just waiting to come out of the oven. Super easy recipe, knockout delicious, and fooled the boyfriend in to thinking I was a star chef. On to Cioppino for another day of Christmas celebrating with the fam! Fabulous Flavors! Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium-rare, 15 to 20 minutes, or until done to your liking. That’s fine, Stephanie — and, yes, you can sear them in the roasting pan. Add the stock and scrape up any little golden bits. I (lucky me!) Made this for Christmas dinner and it was was delicious and the meat melted in our mouths. Although I did do the tenderloin on the BBQ! Enjoy! Delicious over Yorkshires or potatoes. I hope it becomes an often-used resource in your kitchen! Nevertheless, I talked him into trying to cook this dish together. Just be sure to use a cooking thermometer as the cooking time will differ. Glad you liked the trial run! Enjoy! Enjoy! This recipe looks amazing, but I was wondering what you would recommend as a substitute for the flour. Still use a meat thermometer to be sure it’s cooked properly. Had leftovers that I made into gourmet dinner sandwiches layered onto toasted gluten-free bread with sautéed onion/spinach, fresh tomatoes and provolone, broiled to melt. My mistake, not.the recipe’s! Crazy good Second year to make this exquisite recipe. (We like our beef rare – medium rare.). It was like wine and lots of butter and had a very liquid texture. Smelled and tasted great! If you slice it too soon, the juices will pour out of it. Hi Jenn, I will be roasting 2 four lb beef tenderloins for a large group for xmas eve. I made this beef tenderloin and red wine sauce as well as several of your other recipes including kale and brussel sprouts salad, au gratin potatoes, roasted brussel sprouts with bacon and pecans, stuffed turkey breast with sausage stuffing and gravy. The sauce calls for 3 c Beef Broth, and the recipe says to add beef broth to the Shallot mixture and to the drippings in the pan – should I divide the 3c into 1.5 and 1.5? It was a HUGE success and I had two finicky “gourmet” cooks at the table and they wanted the recipe! This was excellent, easy, and very impressive! The sauce thickened up really nicely for me, thanks for giving such great directions!! Served with sautéed mushrooms and fluffy buttery basmati rice. My roast was 4.79 pounds. Thank you. Thanks for the quick response! For an appetizer, a baked brie or this herbed cottage cheese spread would be nice. The tenderloin was great! This would be delicious with Potatoes Au Gratin and Roasted Carrots with Thyme. To see what I’ve suggested, scroll down to the bottom of the recipe. Made the sauce today for a dinner party tomorrow night and it is quite delicious. Made this for our Christmas dinner last night and it was loved by all! I am only making a single portion of the gravy. Inga, Technically, it’s possible, but the USDA doesn’t recommend it from a food safety standpoint. Thank you! I’m anxious to try this recipe for Christmas day. When I thaw a roast, I place it in the fridge to defrost for about 48 hours. We sautéed mushrooms and added them to the sauce as well. I made this for Christmas Eve for my large family and it was AMAZING! Thank you for the fail proof recipes. Thank you and happy holidays! Hi Darlene, If you peek at the ingredient list in the beef section of the recipe, it indicates that you’ll need 1/4 cup of beef broth. I’ve used tenderloin and ribeye and they are both fantastic. The only oven proof skillet I possess big enough for the requisite amount of tenderloin has a non-stick surface (Domo ceramic non-stick). Maybe some good balsamic vinegar or soy sauce? I’m so glad I found your site and I will definitely be ordering your book! Sure Suzanna, You’ll definitely need to adjust the cooking time (I suggest using a meat thermometer to eliminate any guesswork) but otherwise recipe should be the same. Hi Shirley, You will add 3 cups of the broth to the shallots along with the wine, sugar, and herbs. Undoubtedly it will become a tradition in our home. You shouldn’t need to increase the cooking time for the beef — and you can definitely get away with one thermometer if the tenderloins are the same size. Thank you. I’d definitely double the sauce for a 6lb tenderloin. Was perfectly done to a rare which finished to medium rare upon resting for approx 20 minutes. Cook on the tenderloin was great – BUT i only cooked it 5 minutes and it came out beautifully rare. I am making this for Christmas. Sure, Lisa – just make sure the grill is very hot to get a nice sear. Thank you. Set aside. Can you make ahead of time(same day), slice it and put it in a warming dish with sauce? Hi Jenn, I’m a huge fan of your recipes! I only wish there were leftovers. Thank you for this! Have you personally used the probe you recommend in the recipe-Thermo Pro TP16? Hi Julie, you’ll get much better browning in stainless steel or cast iron. Hope everyone enjoys! It’s delicious and everyone raved about it while we devoured it. I finally decided to try my first ever Beef Tenderloin recipe. And the wine sauce – I could have literally put it in a cup and drank the leftovers! I also made your Wild Mushrooms and Asparagus as suggested by another review and it was the perfect complement to the beef. I was worried that I would be able to taste the flour in the sauce since we weren’t actually doing a roux and cooking it before mixing it in but this totally worked. Hi Debbie, so glad you like the recipes! Talk to your butcher or check in speciality stores. Thank you for making my return to the kitchen a raving success! And I would definitely recommend traditional baking. Jenn, do you purchase the whole tenderloin and cut the small end off? Hi Jenn- I would like to try this recipe but was wondering if I could use filet steak instead of the tenderloin . Be sure to give your roast plenty of time to warm up to room temperature. Can I do this recipe in a cast iron skillet? Yes, I’d keep the ends untied and would ask the butcher not to tie them. So do you, Steve, for cooking for your wife on Valentine’s Day. You make me look like a rock star chef to my kids and husband! Everyone raved over it. I am getting a 6 lb Beef Tenderloin. If you want to season a large roast like this one ahead, you’d need to do it at least 8-12 hours before cooking for it to make a difference. Hi Brad, if you can find demi-glace (likely at a specialty store) you could use a little of that. I will definitely be making this again! Merry Christmas! I grilled mine on the Weber instead as I love to grill my meats, made the sauce and also your potatoes au gratin. And the house still smells wonderful. I prepared the sauce a couple days in advance and was confused by the contradiction. have about 4lbs, uncut, of leftover tenderloin – what’s the best way to reheat this? Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. I have bought the demi-glaze from my butcher but he doesn’t carry veal stock. Thanks and YUM! Doubled recipe and it was perfect! Took a little longer than planned… but the tenderloin was larger than the recipe called for. Hi Diane, You can leave it whole if you can fit it in a pan to sear; otherwise cut it in half. Hi Marsha, I suggest two smaller roasts of the same size; they’ll cook more evenly than a large roast that tapers. Hi Janet, no worries – it reheats nicely – just give it a stir or two to combine if you see any separation. I don’t think it was great. After an hour start checking the internal temperature. Hi Mariel, I’d suggest getting two small roasts instead of 1 larger one. I tried it and the sauce just brightens the delicate tenderloin. I made this for my family tonight for a belated Christmas dinner. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hi Chris, You can definitely cook as one large piece; the cook time will be a little longer but not much – I’d use a meat thermometer so there’s no guesswork involved. Thanks! We’re so used to moving skillets around without a mitt. Hi! Hope that helps and that you enjoy! The tenderloin was delicious and very easy to make. Hope that helps! With that said, my Stepfather celebrated his 82nd birthday recently and I wanted to make him something special for dinner. I impressed my guests! Also, I noticed that some recipes call for brandy. We look forward to making it again! A beautiful and flavorful dish to wow your family and friends. How long would I cook a 5 pound tenderloin to Medium using this recipe? I would definitely make this again. A decent bottle of red wine makes all the difference. Our 2 year old loved it too. So there was a little pink in the middle and the ends were just right crusty!! Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer. This beef tenderloin recipe is wonderful and I’ve made it successful several times. Is it possible to sear the tenderloin in the morning and finish roasting in the oven after the guests arrive? How much extra sauce would you recommend that I make? Hope you enjoy and happy holidays! Thank you! Hope you enjoy! Thanks in advance for unconfusing me and setting me straight! Love the sides – This salad is one of my favorites for holiday dinners. I also made the potatoes au gratin and again, we were wowed! Hi! Sure, Allison, that should be fine. Hope that helps! If you cut the sauce in half, it will take less time to reduce. Am I supposed to use up all the buerre manié? Following your recipe and instructions to the “T” , every concern I had about possible lack of flavor, overcooking, etc literally melted away when I sliced into the perfectly cooked, flavorful roast. Jen, if I wanted to add mushrooms to the wine sauce, should I put them in when sauteing the shallots? The drippings/frond are not essential, but they do add a lot of flavor. Made this for Christmas dinner last night. I followed your recipe and it was a major hit! Can I use Madeira wine to make the sauce? I eat gluten free. I made an 7lb tenderloin for Christmas Eve dinner and it was loved by everyone. I’m planning on making this for Saturday night but my oven is broken. Allow to brown for around 4-5 minutes until deeply caramelized. You have done that repeatedly. I was going to roast an round eye roast with a porcini dry rub but then changed my mind for the tenderloin. So far this is my favorite, the shallots add a great complex flavor to the sauce. I made this for Christmas last year for just 8 people and it was one of the best meals I’ve ever had. Also, I am making the au gratin potatoes tomorrow. Thank you for a wonderful recipe! I tent it afterwards and let it rest for at least 25 minutes while the other vegetables are cooking in the now vacant oven. Enjoy! I am planning to make this for Christmas. The sauce can be made up to this point and refrigerated several days ahead of time. Now I use it when I make your burgers for a fancier weeknight supper. Great recipe! Should I cook two 4 pound roasts? This dinner (the tenderloin in particular) was better than the finest steak restaurants in which I’ve had the pleasure of dining. Hope you enjoy! If you leave it whole, it will take a bit longer to cook. I have tried other beef tenderloin recipes but this was by far the most DELICIOUS one I have ever had. I am a little nervous about getting it just right when serving for quests. Hope that helps and that you enjoy! However, I want to do it in advance so I can just reheat it when we get home from mass. Why would you rate this recipe 2 stars when the mistake was on your side for using the wrong meat and wine? This beef tenderloin with a rich red wine sauce is a true show-stopper. I made this for our Christmas dinner complete with the red Wine Sauce which I was hesitant to try. The sauce was perfect as well – just the right accompaniment for the beef. Thanks! I have to say that I have cooked MANY of Jenn’s recipes and there has not been one that I didn’t love. So glad you’re enjoying the recipes, Lily! Mind you, I’ve never made beef tenderloin but the recipe seemed fail-proof. Since we were serving 8 people we bought two smaller roasts so they would be cooked evenly throughout. Hi Patti, I would just cut it into two pieces so it’ll fit, or curve it around the pan. Hi! I just made the roast tenderloin for Christmas and it was perfect. Question about the meat. It was perfect! Do you have any suggestions? Hi Tuleleh, so glad you enjoy the recipes! Thanks for another fantastic recipe Jenn! Carve the roast into 1/3-inch-thick slices. We tried this for the first time and the meat came out warm and retained its juiciness. Perfectly fine to leave it out, Sarah. Hi Joy, It should be fine as long as it is flameproof. Hi Jen, I am trying your tenderloin recipe for the first time tomorrow. Your guests will love you for it. I also made it Saturday and threw it in the refrigerator. Can corn starch or something else be substituted for the 2 tablespoons of flour? Going to make this tonight. I’m planning on serving this with mashed potatoes and everyone will want to use the sauce on their meat and potatoes. My mouth is watering just thinking about it. I wouldn’t recommend it, Bonnie. We are at Xmas church services and would be nice to come home and have already prepared. I do think this sauce would freeze well, although I’d probably wait to whisk in the flour/butter paste until you reheat it. My husband loved this tenderloin and the red wine sauce also. I made the recipe exactly as written and it was easy. Thanks in advance. My mom – who taught me to cook – has been gone 6 years and I miss her especially so at the holidays. I have a question…how long to cook the meat to medium and not medium rare? This recipe turned a special 90th birthday into a magnificent delectable celebration! Will definitely make again for a special dinner. I’ve never had such flavourful, tender beef! Hi Jenn, you’ll just be pouring off the liquidy fat from the pan (but you don’t want to include the little browned bits on the bottom of the pan as they will be added to the sauce). Everyone raved about both the beef and sauce. Thanks so much! If so, you could get away with it. No, but you should cover it loosely with foil while it’s resting after coming out of the oven. The sauce was easy to make and added great flavor to the meat. Do you have an ovenproof skillet that you recommend? Fabulous recipe! Should I order another tenderloin? Does cook time change? Thanks! I added sautéed mushrooms at the end. Hi Debbie, A Cote du Rhone will work well here. So I cut the sauce in half and put in another pan with the butter/flour mixted…perfection. Your recipe states…”Roast until an instant-read thermometer inserted into the center of the meat registers 120ºF for medium rare,”. I really enjoy your recipes and blog and have made many of your recipes with much success! Thanks! I will also add that the make ahead recipe for the mashed potatoes was life saving. Sure, Mae – totally fine to leave out the thyme and add extra pepper. If it doesn’t, no worries – no need to do any tying. Tenderloin roasted for 20 minutes. The slices are delicious to be served at room temperature with a horseradish-dill sauce or added to a green salad. We love mushrooms in this household so I did make a change in the sauce. I have enjoyed making them and family and friends have enjoyed eating the food. I got a recommendation from a chef in Ireland to sear the tenderloin 60 seconds on all sides, leave rest for 5 minutes and repeat the sear again for a minute on all sides and then transfer to oven. Hi Ileana, I recommend a 12-inch pan — and yes you can sear them at the same time. I just want to make sure I put it in early enough. I paired it with your brussel sprouts and some garlic skin on smashed potatoes and we were all in heaven – kids and adults alike! Hi Misty, I use an All-Clad stainless steel frying pan. I usually grill my tenderloin, but wanted to be able to “capture” the juices for the sauce! Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. I followed her exact directions and the meal turned out beautifully! There would be about 2 inches separating them. Hi Jenn, If I sear the meat and then use a countertop roaster oven like one from Oster, will that still work, or would you still suggest using a regular oven instead? You deserve 10 stars. After about 30 minutes, return your roast to the oven. Thank you very much. Hi Jeanine, Any dry red wine (like a cabernet sauvignon, merlot or pinot noir) will work. December, 2019. Hi Julie, It’s fine to sear the meat on the grill (just make sure the grill is really hot so you get a good sear). I paired the tenderloin with your mushrooms and asparagus and my own garlic mashed potatoes. Made this for Christmas dinner – it was DELICIOUS! It should brown up nicely. Thank you and have a Merry Christmas !!! Hope you enjoy it! (I do not possess a lot of that but I’m working on it!) Jenn, you enabled me to have confidence in serving a special dinner (was cooking for my parents-n-laws) for my Mother-n-laws Birthday, that I wouldn’t have had otherwise…Thanks again for all your tested and DELICIOUS recipes! Jenn – just ordered your cookbook. What should I do? I did a test meal last night and the sauce was excellent. Hi Alene, I wouldn’t recommend searing the tenderloin anymore than an hour before you plan to put it in the oven. Thanks, Liza. Made this for Christmas Dinner for the family, and it was a complete success. Thank you for sharing your recipes and expert advise. This year, I’m preparing it for a crowd of people and just bought a 6 pound beef tenderloin. None of this well done most of the way through and just right at the centre. This red wine sauce, can I use it with filet mignon or prime rib roast? My butcher told me I need a whole tenderloin. Used a decent wine as well. Next time I’ll just favor a little less cooking time and I’m sure itll be outstanding. Thanks! I made this for Christmas dinner. Hope that helps! To make the sauce, heat the olive oil in a large frying pan. So delicious! For busy mums, roast beef has to be the easiest meal to make. So glad I found you! Hi Kasia, I refrigerate the sauce in the pan and then just reheat over low heat on the stovetop. Amazing and delicious recipe! For dinner the next evening, use the tenderloin to make a wonderful beef … So glad the dinner turned out well . First time making beef tenderloin (ex-vegetarian) and this recipe was amazing. Thanks for ordering the cookbook – I hope it becomes an often-used tool in your kitchen! I have made this twice so far and it was amazing both times. Hello, This might seem silly but can the sauce recipe be quadrupled or even more with no change in procedure? No need to use anything fancy; just something good enough to drink. Thank you. It was a great Christmas dinner. That way there’s no guesswork involved. Hi Kari, I haven’t tried it myself, but theoretically, it should work. Wow. (Using the thermometer is your best bet for achieving the temperature you want.) I followed the recipe to the letter. Thank you for all these great recipes! I will make it again. We shared with our moms for Mother’s Day and both of them loved it so much. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. I can’t believe how easy you made it for us! Made it for Christmas dinner and it was an enormous hit! Quick question….I am making your beef red wine sauce. Any tips for doing it on the bbq? Sorry Jenn, I wrote Jean in my last review. Can you use this recipe for a beef ribs choice roast? Can I substitute beef stock for beef broth? Enjoy! That’s just some chopped parsley that I had on hand. Hi Sarah, I don’t recommend making this recipe in advance. I am making this roast for company and I’m worried if the probe is not accurate, I’ll overdo it. I know I’ll probably have to reduce the cooking time, but I have a leave-in thermometer to help me know when it’s done. Hi Jenn – how many calories in this dish? I made this for family of great cooks. My question is about how long do you think this roast will take for the medium rare? I think it would hold two tenderloins. Jenn- I’m making this on Christmas Day. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. I made this for Christmas dinner and it it was delicious! I have been cooking for 50 years and have never made a more perfect tenderloin. There’s always Amazon if all else fails. Tons of compliments from the family, so will definitely make this a new tradition! Hi Jenn! I am planning on having 12. Hi! All text and images are © 2016-2020 www.glebekitchen.com. Your email address will not be published. I made it for Christmas Day (with the roasted brussel sprouts – the balsamic/honey ones) and it was the best tenderloin I’ve ever made and possibly ever eaten! It did take longer than 30 min to reduce though. They’re also delicious. It’s one thing to be good at something personally, it’s something totally different to be able to teach/show/tell another how to do it well. Or can I skip this part ? I have wanted to try making this for years, but the price of the meat always stopped me. This was one of the best things I ever cooked! Read about it. Everyone loved it. My 88 year old mother-in-law, who said she wasn’t very hungry, licked her plate clean. I have to say this is the best roast beef and sauce I have ever eaten! Is. Hello Jenn….This tenderloin and red wine sauce looks fabulous! When you want to impress, a perfect roast beef with demi-glace sauce is really hard to beat. I’m not a cook and this was my first time making sauce (2nd making tenderloin). Jenn, Perfect beef tenderloin Christmas Eve thanks to you…. I find that cornstarch slurries can mute the flavor of a sauce/broth. Easy to prepare for a crowd or just a movie night with the family. I’d suggest offering a horseradish sauce instead. I can’t wait to try this for Christmas. (not a big ham fan) and was wondering can I use a cast iron skillet or is stainless steal pan preferred? One guest even commented No one would ever be vegetarian after eating this delicious cut of meat” Thank you for sharing your recipe and tips. Thanks for all the great recipes! Thank you sooo much!!! I’ll be serving this Christmas Day..thank you. I used a regular beef broth and added some salt as described and when I tasted it I realized it was a little on the salty side. The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. Thank you! Thanks, Elizabeth. Can I cook those before the beef tenderloin since the beef cooks at such a high temperature? I love this technique for cooking beef tenderloin so you have those gorgeous medium rare slices laid over the sauce, and I went to bed smiling last night and woke up and had some of the leftovers for breakfast! I don’t know much about cooking at high altitude, but I did find some interesting info here that may provide some guidance. I’m so excited about the book. Making mashed potatoes to go with….is the red wine sauce a good “gravy” for the potatoes or what do you suggest? I used a 2lb roast. We asked each other for the recipes and found out they were both from your blog! Any other thoughts? PERFECT! The red wine sauce was the star, so so delicious!! It was a great piece of advice to make ahead and cut down on the meal prep on Sunday. Thank you for sharing. The non-beef eaters in the family were converted. Hi Jess, I think the window of a few hours is too long. Really great. I'd love to know how it turned out! Well after preparing this recipe I am hooked. This dish was absolutely amazing. Double sauce recipe? I do live at 7,500 feet which might be the problem. Hope you enjoy and happy holidays! I was close to an hour before it finally came to temp and the roast ended up being more medium well than medium rare. If I can’t fit it into my cast iron skillet, how do you advise I proceed? A cast iron pan will work beautifully here. Hi Dawn, Unfortunately, the sauce won’t work without the wine. And for cooking, I always recommend using something inexpensive (in the $10-$15 range) but still good enough to drink. The sauce seems to call for all the broth. Quick question: thyme sprigs… should we shave the leaves off and use them in the sauce? Thank you for this fabulous recipe! I have never gone wrong with any of your recipes! Hi Jen… Made this recipe for 150 people couple months ago and it received rave reviews… I actually strained off the shallots from the sauce because it seemed like the thing to do… I’m preparing to make it for 200 people in a couple of days… Thanks for making this available.. 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